Quick Pickled Red Onions

I credit the queen, Deb Perelman, for creating my pickled red onion obsession. She uses them here and there when a dish needs a punch of sour and brightness. This is my favorite version for tacos or anything Tex-Mex. The little bit of jalapeño gives them the slightest kick, but they can also be omitted if you prefer.

I love having pickled red onions on hand. They elevate any sandwich, eggs or cheese and crackers snack to something that feels elegant. I like to make a batch at the beginning of the week and throw them on anything I can think of.

Quick Pickled Red Onions

Yield: 2 cups

Ingredients

1/2 cup white wine vinegar

1/2 cup cold water

1 Tablespoon kosher salt

1 Tablespoon sugar

1 large red onion, halved and thinly sliced

1/2 – 1 jalapeño, thinly sliced (remove seeds and ribs if desired)

Directions

In a large bowl, whisk together vinegar, water, salt and sugar until fully dissolved.

Stir onion and jalapeño slices into pickling liquid. Toss to make sure they are coated with the liquid; they will not be fully submerged.